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Coating preservation method for meat

A technology for coating fresh-keeping and meat, which is applied in the direction of preserving meat/fish with a protective coating, which can solve problems such as incompatibility

Inactive Publication Date: 2015-11-25
JISHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this technical solution, due to the strong hygroscopicity of chitosan, it is more suitable for coating on the surface of relatively dry fruits and vegetables, and it is not suitable for coating the surface of meat with a lot of surface moisture.

Method used

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  • Coating preservation method for meat

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Experimental program
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Effect test

Embodiment 1

[0022] (1) Preparation of meat fresh-keeping coating solution: Weigh a certain amount of soybean protein isolate, add 36 times distilled water, and stir magnetically for a period of time in a constant temperature water bath at 25°C to disperse the protein evenly, and raise it to a reaction temperature of 75°C. Then add the dissolved chitosan with a protein ratio of 1:1, stir and react for 62 minutes, then cool down to a film-forming reaction temperature of 60°C, add glycerin with a protein weight of 1 / 2 as a plasticizer, react for 27 minutes, and cool to 25°C Add phytic acid and stir thoroughly to obtain the meat fresh-keeping coating solution.

[0023] (2) Fresh-keeping coating film for meat: Soak the meat in the tank filled with the above-mentioned coating liquid. Maximize the adsorption of coating liquid and improve the firmness of the conjunctiva.

[0024] The coating liquid obtained by using the method can make the shelf life of chilled beef (at -1°C) reach more than 38 ...

Embodiment 2

[0026] (1) Preparation of meat fresh-keeping coating liquid: Weigh a certain amount of soybean protein isolate, add 43 times distilled water, and magnetically stir in a constant temperature water bath at 25°C for a period of time to disperse the protein evenly, and raise it to a reaction temperature of 75°C. Then add the dissolved chitosan with a protein ratio of 1:1, stir and react for 78 minutes, then cool down to the film-forming reaction temperature of 60°C, add glycerin with a protein weight of 1 / 2 as a plasticizer, react for 16 minutes, and cool to 25°C Add phytic acid and stir thoroughly to obtain the meat fresh-keeping coating solution.

[0027] (2) Fresh-keeping coating film for meat: Soak the meat in the tank filled with the above-mentioned coating liquid. Maximize the adsorption of coating liquid and improve the firmness of the conjunctiva.

[0028] The coating liquid obtained by using the method can make the shelf life of chilled beef (at -1°C) reach more than 38 ...

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Abstract

The invention discloses a coating preservation method for meat. The method includes the following steps: (1) adding distilled water to disperse protein uniformly, then adding chitosan with the same weight of protein, stirring, reacting at 75 DEG C for 60-80 minutes, adding glycerin with the weight being one-second of the weight of the protein, reacting at 60 DEG C for 15-30 minutes, cooling, adding phytic acid, and stirring to obtain the coating preservation solution; (2) placing the meat in the coating preservation solution for soaking, and carrying out vacuumizing and vacuum breaking intermittently during the soaking. By using the method provided by the invention, the shelf life of the iced fresh meat can reach 38 days or above, and that of the cold fresh meat can reach 22 days or above; in addition, the color of the meat is normal, the weight loss is smaller than 2%; chitosan is used for grafting the soybean protein, which improves the hydrophilicity of the soybean protein and the compatibility between the soybean protein and phytic acid and enables the film-forming property to be greatly increased and the fresh-keeping effect to be better; during the meat preservation coating process, the vacuum pulsation is used to intensify the mass transfer, which enables the meat to adsorb the coating preservation solution to a maximum extent and improves the firmness and reliability of the coating.

Description

technical field [0001] The invention relates to a fresh-keeping method for meat coated with film. Background technique [0002] Coating preservation is to immerse the meat in the coating solution (chitosan, trehalose, phytic acid, tea polyphenols, etc.) to form a film on the surface of the meat. Antibacterial substances to inhibit the growth of microorganisms to achieve the purpose of preservation. Applying edible coating liquid to meat products can help solve the problem of juice loss during meat storage, alleviate the phenomenon of fat oxidation and deterioration and myoglobin browning, and limit the emission of volatile flavor substances and the immersion of foreign odors in meat products. [0003] In the prior art, regarding the functional characteristics of Nisin and phytic acid soybean protein composite film, "Food Science" 2014 disclosed a kind of meat fresh-keeping coating liquid, weighed 2g soybean protein isolate powder, added 80mL distilled water, after fully sti...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 杨万根朱秋劲曹泽虹田维江
Owner JISHOU UNIVERSITY
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